# What You’ll Need:
→ Egg Mixture
01 - 8 large eggs
02 - 60 ml heavy cream
03 - Salt, to taste
04 - Black pepper, to taste
→ Meat & Cheese
05 - 455 g bacon
06 - 200 g shredded cheddar cheese, divided
→ Rolls
07 - 1 package (340 g) Hawaiian rolls (12 count)
→ Toppings
08 - 15 g butter, melted, divided use
09 - 8 g ranch dressing mix
→ Cooking
10 - 15 g butter (for scrambling eggs)
11 - Nonstick cooking spray
# How to Make It:
01 - Preheat the oven to 175°C. Coat a 22×33 cm baking dish with nonstick cooking spray.
02 - In a large bowl, whisk eggs, heavy cream, salt, and pepper until combined.
03 - Melt 15 g butter in a large skillet over medium heat. Pour in the egg mixture and gently scramble until just set. Remove from heat and set aside.
04 - In the same skillet, cook bacon over medium-high heat until crisp. Transfer to paper towels, then cut each slice into four pieces.
05 - Slice the entire loaf of Hawaiian rolls horizontally without separating the individual rolls. Place the bottom halves in the prepared dish. Evenly distribute 100 g cheese over the roll bases. Spread scrambled eggs over the cheese, layer with bacon pieces, then sprinkle with the remaining cheddar. Cover with the roll tops.
06 - Combine 15 g melted butter and ranch dressing mix in a small bowl. Brush mixture over the tops of the rolls.
07 - Transfer the assembled sliders to the preheated oven and bake for 15–20 minutes until the cheese is melted and rolls are heated through.
